SPICY SHRIMP BURRITO BOWLS

SPICY SHRIMP BURRITO BOWLS

Author: Two Sisters Kitchens
Serves: 4

INGREDIENTS
Spicy Shrimp:

• 2½ teaspoons chili powder
• 2½ teaspoons cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1½ pounds shrimp, deveined & shelled

Corn Salsa:

• 2 cups corn, (thawed if frozen)
• ½ red onion, diced
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes (I used cherry)
• 1 lime juiced
• ½ teaspoon garlic powder

Cilantro Rice:

• 4 cups, cooked rice
• 2 limes, juiced
• ? cup chopped cilantro
• 1 Tablespoon sugar
• ½ teaspoon salt

Optional Toppings:

• fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

INSTRUCTIONS
Cilantro Rice:

1. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.

Corn Salsa:

• In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.

Spicy Shrimp:

1. Mix the spices together in a small bowl and set aside.
2. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
3. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

NOTES

• If you do not want the shrimp too spicy try adding only half of the seasoning mix to the shrimp when cooking.
• I start by starting to cook my rice and as my rice is cooking I make the Salsa and cook the Shrimp. That way everything is ready at the same time.

source:http://twosisterskitchens.com

Buffalo Chicken Quinoa Bowls

Buffalo Chicken Quinoa Bowls

Prep time 5 mins
Cook time 20 mins
Total time 25 mins
Author: Krista
Recipe type: Chicken, Gluten Free, Kid Friendly, 30 Minute Meal
Serves: 4 bowls

Ingredients

• 3 boneless skinless chicken breasts, cooked & shredded
• ¾ cup franks red hot sauce (origninal)
• 2 oz. cream cheese, softened
• 1 cup uncooked quinoa
• 2 cups of water
• 4 cups of chopped green leaf lettuce
• 1 cup cherry tomatoes, halved
• 2 avocados, sliced
• ⅓ cup sliced red onion
• ¼ cup diced fresh cilantro
• optional: drizzle ranch dressing

Instructions

1. To a medium sauce pan, add quinoa and water. Bring to a boil. Cover, reduce to simmer and cook for 15 minutes. Turn the heat off and let the quinoa sit there for 5 minutes. Then fluff the quinoa with a fork.
2. In the meantime, add shredded chicken, franks red hot sauce, and cream cheese to a medium bowl. Mix everything together and make sure all the chicken is coated with the sauce.
3. Assemble the bowls. Add ¾ cup of quinoa, ¾ cup of lettuce, ½ cup of the buffalo chicken mixture, cherry tomatoes, sliced avocado, sliced red onion, and fresh cilantro. (optional: drizzle ranch dressing on top)
4. Serve and devour!

source:https://www.joyfulhealthyeats.com